4.
Bake until lightly golden around the edges, 15 to 20 minutes. Cool on baking sheets 1 to 2 minutes; transfer to a wire rack to cool completely.

Cook's Notes

This recipe makes 2 logs of dough. The logs can be refrigerated for up to 4 days or frozen for up to 3 months (thaw before slicing and baking). To make 2 flavors with one recipe, divide the dough in half in step 1 before adding mix-ins (and use half the amounts given).

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196

maikostakaragai@yahoo.com

31 MAR, 2017

This recipe is delicious and simple, basically, 1 bar of butter, 1 cup of sugar, and 2 cups of flour! I roll the dough when I have time and bake whenever I want to. All of my friends loved it. Thank you, this is my fav!!

Great recipe for even "bad" bakers like me. A note for fellow novices: the softness of the butter can dramatically affect the texture of the dough. Don't worry if your dough seems too soft to possibly roll or cut; the fridge is the great equalizer and all will come out well. Trust the recipe!

We do these every year, and everyone loves them. We do always end up making one roll of double pistachio (inside and out), and at least two with mini-chocolate chips and a good peppermint extract. I think I'm going to try dried strawberries and mini-white chocolate chips this year as well.

This could even be easier by one step...no need to roll out dough. Just drop into your wrapping medium and use it to form into log. Save a surface!
We raided our maraschino bottle for cherries to chop, and the juice to substitute for vanilla. Happy birthday President Washington!